Rainbow Chard And Carrot Stem Pesto
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
53
Sourness
36
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 bunch
Carrot (stems)1 cup
Pine Nut1 cup
Brown Sugar5 tbsps
Olive Oil3 tbsps
Balsamic Vinegar1 tbsp
Sea Salt (smoked)4 tbsps
Shaved ParmesanDirections:
1
Special equipment: a deep fryer or a deep-frying thermometer Fill a deep-fryer with the appropriate amount of oil or a large Dutch oven halfway with oil and slowly bring the temperature to 350 degrees F
2
Line a plate with paper towels and set aside
3
Dip the mozzarella slices in some milk, then place in some breadcrumbs to coat
4
Lower the mozzarella into the oil and cook just until the breadcrumbs are golden, about 1 minute
5
Remove to the paper towel-lined plate and let cool
6
In the bowl of a food processor, add the carrot stems, rainbow chard, pine nuts, brown sugar, olive oil, vinegar and smoked sea salt
7
Pulse until blended well
8
Place half of the pesto in a small bowl and reserve the remainder for another use
9
Dip the tomato slices into the pesto and turn to let the flavors penetrate, then remove from the liquid and let drain
10
Place one tomato slice on each of 4 plates, then layer on the fried mozzarella
11
Layer the remaining tomato slices on top and garnish with shaved Parmesan
12
Serve chilled